caramel slice

Nutty Caramel slice with crunchy chocolate oat base

Ingredients:

For the topping:

·       120g soft brown sugar

·       70g butter

·       40g golden syrup

·       1 tsp blackstrap molasses

·       1 tbsp double cream

·       200g mixed nuts (I used almonds, hazelnuts and pecans)

·       100g ground almonds or ground walnuts (I used ground walnuts, but either are fine)

·       3 tbsp crunchy peanut butter

·        

For the base:

·       115g butter, melted, plus extra for greasing

·       225g whole meal wheat flour

·       80g light muscovado sugar

·       50g 70% dark chocolate, melted

Method:

1. Preheat the oven to 180°C. Grease a long rectangular shaped tart tin.

2. To make the base, Sift the flour and sugar into a bowl, then pour in the melted butter and chocolate. Mix well, and then press evenly into the base of the tart tin. Bake for 15-20 minutes, then leave to cool slightly.

3. Meanwhile, make the topping. Put the sugar, butter, golden syrup and molasses into a saucepan over a medium heat. Stir continuously to dissolve the sugar but don't let the mixture boil. Add the cream and mix well. Add the nuts and peanut butter. Stir until the nuts are evenly covered with the sauce. Spread evenly over the cooked base and bake for a further 15 minutes or until golden on top. Set aside to cool, then slice and serve.